Coconut and Orange Syrup Cake

The cake is very moist and quick to prepare, and its so delicious that youll find it hard to stop at just one piece. It pairs perfectly with a cup of strong black coffee, and for an extra treat, you can add a dollop of whipped cream to each piece before serving.

Details

  • Preparation Time: 10 minutes
  • Cooking Time: 55 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 12

Ingredients

  • 4 pieces Egg, fresh

  • 150 g Sugar, white

  • 140 g Flour, Wheat, bread flour

  • 200 g Semolina

  • 100 g Coconut, flakes

  • 2 teaspoons Baking powder

  • 1 teaspoon Vanilla, extract, natural

  • 150 g Oil, vegetable oil, canola

  • 240 ml Juice, orange

  • pieces Orange, shell

Syrup

  • 240 ml Water

  • 150 g Sugar, white

  • pieces Juice, orange

Steps

  1. Preheat the oven to 180 degrees Celsius. Grease a rectangular baking pan (20 x 30 cm) with butter. Sift the flour and baking powder into a bowl, then mix in the breadcrumbs and coconut.

  2. Separate the eggs into yolks and whites. Beat the egg whites until they become frothy, then gradually add half of the sugar while continuing to beat. Beat until you get a thick and glossy meringue. Whisk the egg yolks with the remaining sugar until frothy. Mix in the vanilla extract, oil, orange juice, and zest.

  3. Add the dry ingredients to the wet mixture. Mix well until you get a uniform batter, then gently fold in the beaten egg whites with a spatula. Pour the prepared batter into the greased pan and spread it evenly with a spatula.

  4. Bake the cake in the preheated oven for 40-50 minutes. It is done when it feels firm to the touch and the top is golden brown.

  5. Once the cake is baked, remove it from the oven and let it cool to room temperature. Meanwhile, prepare the orange syrup.

  6. Add sugar and water to a small pot. Place it on the stove and heat slowly over medium heat until all the sugar dissolves and the syrup comes to a boil. Add the orange juice, mix well, and let it simmer gently for 5 minutes, then remove from heat.

  7. Pour the hot syrup over the cooled cake. Let it cool completely, then cut the cake into desired pieces, serve on plates, and enjoy.

Nutrition Information (Per 100g)

  • Calories: 398.82 kcal
  • Fat: 19.01 g
    • Saturated Fat: 4.99 g
  • Carbohydrates: 49.68 g
    • Sugars: 25.01 g
  • Protein: 6.51 g
  • Fiber: 0.68 g